Callebaut Chocolate truffle mousse

Markus Bohr

Markus Bohr

23rd November 2012

Callebaut Chocolate truffle mousse

Callebaut Chocolate truffle mousse from Harrods

Ingredients

  • Chocolate truffle mousse
  • Ingredients for 3.5 kilo
  • 300g Vanillasauce
  • 500g Callebaut Bitter couverture '66%'
  • 1Liter Cream 35%
  • Hazelnut sponge
  • Ingredients for 1.5 kilo
  • 370gGround hazelnuts
  • 370gSugar
  • 400gEgg white (pc)
  • 300gEgg yolk (pc)
  • 85gA 405/Pastry flour
  • 100gCooking butter

Method

Chocolate truffle mousse
-MELT THE CHOCOLATE
-USE FRESH VANILLA SAUCE
-WHIP UP THE CREAM TO SOFT TIPS
-MIX THE CUSTARD INTO THE CHOCOLATE
-AT 50c FOLD THE CREAM UNDER
-USE IMMEDIATLY
-BEST TO CUT IF NOT FROZEN
Hazelnut sponge
-WHIP UP EGGYOLK WITH HALF OF THE SUGAR UNTIL CREAMY
-SIEVE FLOUR AND HAZELNUTS TOGETHER
-WHIP UP WHITES AND THE OTHER HALF OF THE SUGAR
-MELT THE BUTTER AND LET COOL DOWN
-FOLD UNDER THE MERINGUE
-FOLD UNDER THE FLOUR,THEN THE BUTTER
-SPREAD ON TO EDGED TRAYS 2cm HIGH,LINED WITH GREASEPROOF PAPER
-BAKE AT 180c FOR ~20MIN

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